Wyoming Wagyu + Angus Smash Burgers with Crispy Edges

For an easy weeknight favorite, high heat and a thin patty create the brown, savory edges people love. Use loose ground beef or gently reshape a packaged patty if needed.

Ingredients

• 1 lb Wagyu + Angus ground beef or ground beef patties

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 4 slices cheddar or American cheese

• 4 burger buns

• 1 tbsp butter for toasting buns

• 2 tbsp mayonnaise

• 1 tbsp ketchup

• 1 tsp mustard

• Pickles and sliced onions, to serve

Instructions

1. Combine mayonnaise, ketchup and mustard for a quick sauce. Butter and toast the buns.

2. If using loose beef, divide into four equal balls without compacting. If using preformed patties, cook them as-is or gently reshape for thinner burgers.

3. Heat a cast-iron skillet or griddle until very hot. Place beef on the dry or lightly oiled surface; press loose balls firmly with a spatula onto parchment for thin patties.

4. Season with salt and pepper. Cook 2–3 minutes until the edges brown, scrape and flip once, then add cheese.

5. Continue cooking until the ground beef reaches 160°F at the center. Assemble with sauce, pickles and onions.

Ranch Kitchen Tip

Do not press out the juices after flipping. For a thick preformed patty, extend cooking until it reaches 160°F.

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